Davide Botta – Ristorante L’Artigliere

L'Artigliere was founded in 2013 in Isola della Scala, but it is actually the continuation of my previous restaurant, born in Brescia in 1989, which had the same name. L'Artigliere is housed in an old mill where, until a few decades ago, rice was milled, or rather husked. It is a unique specimen that bears witness to the deep-rooted economy of this area, rich in resurgences, and has maintained the spirit of the place, which we pass on to our guests through our cuisine and hospitality. L'Artigliere is a restaurant with an inn, and offers 5 rooms named after the various types of rice: Carnaroli, Arborio, Vialone nano, Venere and Basmati. Our idea of total relaxation has convinced us to offer all the comforts except for a TV, to enjoy the noise that the countryside offers.

The ingredient that most represents me is definitely rice. It is part of my culture, an indispensable ingredient in my menus, and it is precisely with rice that I have refined my profession day after day. I use a different technique than the classic risotto. I prefer to toast the rice dry, without fat, and add plenty of cold wine so that the thermal shock creates an envelope around the grain and the starch is then released more slowly. I also don't use a wooden spoon, but a whisk, because I see risotto as a 'cream'. Plus, it is such a versatile ingredient that I have had many sweet rice-based dishes on the menu, such as the Sbrisolona with rice flour or rice ice cream.

I have heard a lot of positive things about Dario Loison and I had the opportunity to meet him in 2015 during the event "A tavola con le Stelle del Nordest" in Torreglia (Pd), hosted by the osteria Ballotta. Dario Loison has an edge, which is his great passion for his work. He conveys enormous enthusiasm because he believes in what he does, just as I do when I invite my customers from the dining room into the kitchen to share the love of my work in a clean and transparent way. This is also the team spirit that the JRE association, of which I have been a member since 1997, has passed on to me. My absolute favorite is the Liquorice and Saffron Panettone, because its aromas and flavors integrate perfectly as ingredients in other dishes. However, I also find the Fig Panettone remarkable for its great versatility.